Nordic Gastronomy and Sensory Network (NGSN) for Protein Transition

Coordinator: Fabio Tuccillo, PhD, Faculty of Agriculture and Forestry, Department of Food and Nutrition, University of Helsinki
Fabio on LinkedIn

 

The Nordic Gastronomy and Sensory Network (NGSN) for Protein Transition is a Nordic research network that strengthens collaboration at the intersection of gastronomy, sensory science, and sustainable food systems.

The global and Nordic food system faces pressure to reduce reliance on animal-based proteins. Climate impact, land use, biodiversity loss, and public health concerns all point toward a necessary protein transition. Nordic dietary guidelines support higher intake of plant-based foods and lower consumption of red and processed meat. However, guidelines alone do not change eating habits.

Food choices depend on taste, texture, flavor, pleasure, and cultural meaning, among many other factors. Meals that do not meet sensory expectations rarely succeed, even when their health and environmental benefits are clear. The protein transition is therefore not only a nutritional and environmental challenge, but also a sensory one. Addressing it requires coordinated Nordic efforts that combine scientific knowledge of perception with applied gastronomic practice.

NGSN builds a stable Nordic collaboration that connects expertise in sensory science, consumer research, nutrition, product development, and gastronomy.

The network brings together partners from
• University of Helsinki (Finland)
• Umeå University (Sweden)
• Aarhus University – MAPP Centre (Denmark)
• Nofima (Norway)
• Matis (Iceland)

Together, we aim to strengthen Nordic capacity to support pleasure-driven and sustainable dietary change.